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June 23, 2013

Gluten Free Lemon Blueberry Muffins

We've been on a gluten-free culinary adventure ever since we found out that my eldest daughter has a gluten allergy. One of her favorite baked treats is blueberry muffins, but I've been daunted at the prospect of coming up with a GF recipe from scratch. Last week we enjoyed an incredible GF blueberry muffin at Acre in Petaluma. It was so delicious that I felt inspired to give my own recipe a go at last.

I've been wanting to give the Gluten Free baking mix at Trader Joe's a try, so I picked up a bag and a handful of other ingredients and came up with this recipe that the whole family loved. These muffins are easy to make and are moist, but with a delicate texture. For fun, I sprinkled on a little bit of Swedish Pearl Sugar, but you can use any kind of sugar you like. I hope you'll enjoy...

Step 3: With a large fork, gently stir the frozen blueberries into the dry ingredients. Pour wet ingredients into the dry ingredient bowl. Gently fold the ingredients together with a rubber spatula to combine. Scoop batter evenly into the prepared muffin pan.

2 comments:

Looks scrumptious! And speaking of scrumpsh, I just finished reading your caramel recipe and would love to try it...maybe even today. I was wondering one thing. Can it be cooled in the fridge or do you leave it out to slowly cool on purpose?Thanks,Jill